Soft & Chewy Gluten-free Snickerdoodle Cookies (AIP, Paleo)
Naturally sweetened with dates and dusted in spicy cinnamon, these simple gluten-free snickerdoodle cookies are light and tasty! They're also AIP-friendly and Paleo, so everyone can enjoy! Cozy up with these sofft and chewy cookies on a chilly afternoon with a cup of tea and warm socks.
Preheat oven to 350f degrees and line a baking sheet with parchment paper.
Make the date paste by soaking the Medjool pitted dates in hot water for 10 minutes and then pour it all into a food processor or high-speed blender to blend well into a paste. Set aside.
Make cinnamon-sugar topping mixture by combining 1 tsp cinnamon and coconut sugar in a bowl or on a plate (you'll roll the cookie dough in these). Set aside.
To a large mixing bowl, add sifted flour (you may push flour through a fine mesh strainer in a separate bowl and then measure out the 1 1/2 cups or use a flour sifter). Add the cinnamon and baking soda and mix.
Next, add date paste to the bowl and melted coconut oil. Mix all together using a spatula or large spoon until your cookie dough forms.
Scoop out a heaping tablespoon of cookie dough and roll each one into a ball with your hands. Drop the balls into the cinnamon sugar mixture and roll them until coated in a single layer.
Place each cookie ball on your lined baking sheet and press cookies down to flatten a bit (approx. 1/2-inch thick or a little less). Bake cookies for 10-12 minutes until golden on the edges and cracks have formed.
Let cookies rest on a rack for 10 minutes before digging in. Store in an airtight container or cookie jar to keep them soft.
Soft & Chewy Gluten-free Snickerdoodle Cookies (AIP, Paleo) https://foodbymars.com/soft-chewy-gluten-free-snickerdoodle-cookies/